Beef medallions in marsala sauce

2_06096 MEAT MEDALLIONS in MARSALA SAUCE INGREDIENTS for 4 people: 500 g of minced beef meat, 80 g of butter, 8 slices of bread, 120 g cooked ham into thick slices, gdi-30 liver pate, a glass of dry marsala, a teaspoon of flour, 80 g of porcini mushrooms, a clove of garlic, a sprig of Laurel, nutmeg, salt and pepper.

Place the minced meat in a bowl with a pinch of salt, a pepper and a dusting of nutmeg.

Mix with your hands to mix the ingredients.

Place a cookie around 8 cm in diameter on a piece of parchment paper placed on the cutting board, and pressatevi in 14 of the flesh.

Remove the cookie, to get a Medallion.

Made other 3 remaining meat medallions.

Move the cutting board with the medallions in the refrigerator, until ready to cook the meat.

Cut with cookie cutters, disk from 8 slices of bread and the 4 discs from ham slices.

Removed the Earth from the stems of the mushrooms, with a Pocket knife and wipe the mushrooms with a paper towel moistened with cold water.

Cut the mushrooms into thin slices lengthways, trying to keep attached chapels to the stems.

In a pan melt 3 tablespoons butter in saucepan, heat for 30 seconds, to fire sweet garlic peeled and lightly crushed, then delete it.

Arrange the sliced mushrooms to the Pan, add salt and cook over a medium flame for 5 minutes moving the pan back and forth, having grasped by the handle.

Remove mushrooms from pan with a slotted spoon and remove garlic.

Keep the mushrooms in warm between two plates.

In a skillet melt the butter remained (minus a tablespoon) and Brown the slices of bread in two shots, 30 seconds per side, turned with two tablespoons; drain with slotted spoon to paper towels.

Spread 4 slices on the pies and cover with the remaining slices, keep them warm.

Cook the medallions in the Pan 2 minutes on each side, half-cooked, voltandoli if you need to add a little butter again.

Squirt with the marsala, add a bay leaf wash, add salt and pepper and cook 6 m.

prelevateli again and keep warm.

Place the ham drives into the Pan and let them add 30 seconds per side.

Arrange on a serving dish double bread slices and lean over the medallions.

Cover each medallion with a disc of ham and deployed around the mushrooms.

Mix the remaining butter with the flour and add to the broth in the Pan after removing the Laurel.

Let thicken for 30 seconds, stirring with a wooden spoon.

Pour the sauce over the medallions and mushrooms, decorated with fresh leaves of Laurel.

Serve immediately.